Warm up to comfort dessert

Winter approaching, many people would turn to comfort food to warm their stomach. Especially me, my comfort food is cake. I love to be creative in my culinary skill, repertoire and take my taste bud up to the moon by combining the bold flavours and elevate my creation cake with decorations that I love to try my hands on. Bake this cake for my lunch with friends at a cafeteria.

Google: “Raspberries is rich protective plant compounds called polyphenols, raspberries may help reduce the signs of ageing and improve balance and strength. It is also rich in vitamin C, which is important for collagen production and may protect the skin from UV damage. The fiber and water content in raspberries can help prevent constipation and maintain a healthy digestive tract. Adequate fiber promotes the regularity of bowel movements, which is crucial for the daily excretion of toxins.”

Google: “Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. is a great source of calcium and provides a range of other essential nutrients including vitamin A, riboflavin, niacin, vitamin B12, Vitamin K, iodine, phosphorus, selenium and zinc.”

“Ricotta often appears in recipes for lasagna and other Italian casseroles. It’s also a common stuffing ingredient for ravioli, manicotti, and other types of pasta. In desserts, it can be used similarly to mascarpone in cheesecake or blended with sugar, spices, and flavourings to fill cannoli or as a layer cake filling.”

Everyone enjoyed eating this cake and love it. Be creative and explore the combinations of spices, fruits, and cheeses. This super simple cake is perfect for afternoon tea or after meal dinner dessert. Let’s bake the comfort, bold flavours, moist, beautiful, healthy and delicious cake!!!

Ingredients

270 g raspberries
170 g softened butter
300 g granulated sugar
225 g plain flour
375 g ricotta cheese
50 g sour cream
3 eggs
2 Tbs orange juice
1 1/4 Tsp baking soda
1 Tsp Vanilla extract
1 Tsp nutmeg powder or grated nutmeg

Dark and white chocolate in strawberry shape moulds

80 g dark cooking chocolates broken into pieces
1 Tsp truffle infused oil
280 g white melting chocolates
1 Tbs truffle infused oil

Garnish

5 dehydrated lemons
4 raspberries
2 white chocolate strawberries shapes
1 dark chocolate strawberry shape
blackberry jam (my sister friend gave me)
thyme leaves (OPT)

Method

One day in advance

Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into strawberry shape moulds. Freeze chocolate until needed or about 4-6 hours; best overnight.

Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Remove and stir in oil. Set to cool slightly, spoon onto another strawberry moulds. Freeze chocolate until needed or about 4-6 hours; best overnight.

The next day

Heat oven to 180 degrees C. Grease and line 23 cm springform cake. Set aside. Mix flour, nutmeg powder, baking soda and salt in a deep plate until combined well. In mixing bowl beat butter and sugar until smooth and creamy about 2 minutes. Scrape sides and bottom as needed. Add ricotta, and sour cream, continue to beat until light and fluffy about 5 minutes.

Add egg one at a time, beating well each addition. Add vanilla, orange juice and mix until combined well. Add dry ingredients to ricotta mixture. Mix until just enough to combined. Making sure all flour has been incorporated but not overmix. Now add in raspberries, gently fold in to mix well.

Spoon the batter into prepared pan, bake for 45-55 minutes or until skewer inserted in comes out clean. Switch off oven and leave cake in for 35 minutes. Then remove from oven to wire rack to cool about 15 minutes. Remove from pan to cool completely before spreading jam, sprinkles thyme leaves and decorate with chocolate, raspberries and dehydrated lemons. Serve with extra chocolates, coffee or tea. Enjoy!!!

Note: Oven temperatures vary. You might need less or more time. You can make the chocolate in advance, about 1 week, and keep it in an airtight container in the freezer. That would save you time. You can use 425 g ricotta cheese instead of 375 g ricotta cheese and 50 g sour cream.

You can use nutmeg powder instead of fresh grated nutmeg. You can add any fruits of your choice, use lemon juice instead of orange juice. You can add lemon zest instead of thyme leaves.

You can omit nutmeg if you are allergic or don’t want to use it. You can reduce the sugar to 250 g instead of 300 g if you don’t want it to be too sweet and as you are using orange juice it will helps to be sweet.

https://helenscchin.com/2023/06/22/raspberry-ricotta-cake/

 

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